Camarón Del Diablo Recipes

CAMARONES A LA DIABLA RECIPE (DIABLO SHRIMP)

Steps:

• Rinse the dried peppers (ancho, guajillo and chiles de arbol), then remove the stems and seeds. Set them into a large bowl and cover them with very hot water. Steep for 20 minutes to soften.
• Drain then transfer the softened peppers to a food processor. Add the tomatoes, onion, serrano pepper, garlic, apple cider vinegar and 1/2 teaspoon salt. Process until smooth. Taste and adjust for salt. Strain, if desired, for a smoother sauce. Thin with a bit of water, if desired.
• Heat the vegetable oil in a pan to medium-high heat. Season the shrimp with salt and pepper, then sear the shrimp for 30 seconds per side. Remove the shrimp and set it aside.
• Add the diablo sauce and reduce the heat to medium. Simmer for 10 minutes to let the flavors develop.
• Return the shrimp to the pan and toss. Simmer for 1-2 minutes to warm the shrimp and cook it through. Serve.

DEVILED SHRIMP RECIPE

Steps:

• In a bowl mix the shrimp with the lemon juice and season with salt and pepper. Let it rest for 15 minutes to marinate.
• Combine roasted tomatoes, garlic, chipotle peppers and its adobo in a blender, process until smooth. Set aside.
• Heat 1 Tablespoon of olive oil in a large skillet, over medium-high heat. Add diced onion and the shrimp without the marinated juices. Slightly cook shrimp turning quickly to avoid overcooking. About 4 minutes. The shrimp will keep cooking later with the sauce. Transfer to a plate and set aside.
• Add the remaining 1 Tablespoon of olive oil to the skillet and turn heat to medium-high. Add the sauce and fry stirring constantly to prevent it to stick to the bottom. Simmer for about 10 minutes; if using the white wine add now and also add the thyme. Season with salt.
• Add the shrimp and cook for 2 more minutes. Serve over white rice and sprinkle with cilantro if desired. Do not overcook the shrimp or it will taste like rubber. (Smile)

THE ORIGINAL CAMARONES A LA DIABLA

Steps:

• Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
• Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
• Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
• Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

CAMARONES A LA DIABLA

Steps:

• For the shrimp marinade: Combine shrimp with garlic, olive oil and Worcestershire sauce in a bowl. Marinate 24 hours in fridge.
• For the diabla sauce: Heat a griddle over high heat. Toast the chiles and tomatoes, 15 minutes on each side. Set aside.
• In a blender, add fresh orange juice, whole toasted chiles and tomatoes, salt, chipotles, garlic and onions. Blend until everything is blended well (no chunks). Set sauce to the side.
• For the camarones: In a pan on high heat add butter and marinated shrimp. Cook until the shrimp turns pink, then add onions and peppers. Saute for about 2 minutes. Add ketchup and about 12 ounces diabla sauce. Boil for about 2 minutes. Ready to serve.